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	<title>SmokingSeafood</title>
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	<description>seafood and beef BBQ</description>
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		<title>SmokingSeafood</title>
		<link>http://jgater.wordpress.com</link>
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		<item>
		<title>Take a look</title>
		<link>http://jgater.wordpress.com/2007/02/28/take-a-look/</link>
		<comments>http://jgater.wordpress.com/2007/02/28/take-a-look/#comments</comments>
		<pubDate>Wed, 28 Feb 2007 06:46:23 +0000</pubDate>
		<dc:creator>jgater</dc:creator>
				<category><![CDATA[SmokingSeafood]]></category>

		<guid isPermaLink="false">http://jgater.wordpress.com/2007/02/28/take-a-look/</guid>
		<description><![CDATA[BoredDead.com LuckyAngler.com Broadband speed test Smoking Seafood Cooking with Smoke <img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=jgater.wordpress.com&amp;blog=278948&amp;post=22&amp;subd=jgater&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Various Fish Methods</title>
		<link>http://jgater.wordpress.com/2006/06/24/various-fish-methods/</link>
		<comments>http://jgater.wordpress.com/2006/06/24/various-fish-methods/#comments</comments>
		<pubDate>Sat, 24 Jun 2006 14:29:10 +0000</pubDate>
		<dc:creator>jgater</dc:creator>
				<category><![CDATA[Fresh Water Fish Species]]></category>
		<category><![CDATA[SaltWater Fish Species]]></category>
		<category><![CDATA[SmokingSeafood]]></category>

		<guid isPermaLink="false">https://jgater.wordpress.com/2006/06/24/various-fish-methods/</guid>
		<description><![CDATA[When grilling, first remember to always line your grill pan with buttered foil, as this makes it easier to wash and prevents any fishy flavours from lingering in the pan. For domestic grills, always pre-heat them to their highest setting a good 10 minutes in advance. White fish needs to be brushed generously with melted [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=jgater.wordpress.com&amp;blog=278948&amp;post=20&amp;subd=jgater&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>More tips on Grilling Seafood</title>
		<link>http://jgater.wordpress.com/2006/06/24/more-tips-on-grilling-seafood/</link>
		<comments>http://jgater.wordpress.com/2006/06/24/more-tips-on-grilling-seafood/#comments</comments>
		<pubDate>Sat, 24 Jun 2006 14:22:09 +0000</pubDate>
		<dc:creator>jgater</dc:creator>
				<category><![CDATA[Fresh Water Fish Species]]></category>
		<category><![CDATA[SaltWater Fish Species]]></category>
		<category><![CDATA[SmokingSeafood]]></category>

		<guid isPermaLink="false">https://jgater.wordpress.com/2006/06/24/more-tips-on-grilling-seafood/</guid>
		<description><![CDATA[A hinged wire grill basket is best for cooking whole fish such as snapper, trout or salmon. It also works well for fillets of tender fish such as perch, snapper, catfish or flounder. Firm fish, such as tuna, salmon, or shark can be cooked directly on the grill if handled carefully. Skewer small shellfish such [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=jgater.wordpress.com&amp;blog=278948&amp;post=19&amp;subd=jgater&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">admin</media:title>
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		<title>Grilled Balsamic Vegetables</title>
		<link>http://jgater.wordpress.com/2006/06/24/grilled-balsamic-vegetables/</link>
		<comments>http://jgater.wordpress.com/2006/06/24/grilled-balsamic-vegetables/#comments</comments>
		<pubDate>Sat, 24 Jun 2006 14:18:04 +0000</pubDate>
		<dc:creator>jgater</dc:creator>
				<category><![CDATA[SmokingSeafood]]></category>
		<category><![CDATA[Vegtables]]></category>

		<guid isPermaLink="false">https://jgater.wordpress.com/2006/06/24/grilled-balsamic-vegetables/</guid>
		<description><![CDATA[Ingredients 1 tablespoon balsamic vinegar 1 tablespoon olive oil 1 clove garlic, minced 1/8 teaspoon salt 1/4 teaspoon ground black pepper 2 green or yellow sweet peppers, seeded and cut into quarters 4 3- to 4-ounce fresh portobello mushrooms 4 plum tomatoes, halved lengthwise &#160; Directions 1. Combine vinegar, olive oil, garlic, salt, and ground [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=jgater.wordpress.com&amp;blog=278948&amp;post=18&amp;subd=jgater&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">admin</media:title>
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		<title>New Orleans grilled Veggies</title>
		<link>http://jgater.wordpress.com/2006/06/24/new-orleans-grilled-veggies/</link>
		<comments>http://jgater.wordpress.com/2006/06/24/new-orleans-grilled-veggies/#comments</comments>
		<pubDate>Sat, 24 Jun 2006 14:14:04 +0000</pubDate>
		<dc:creator>jgater</dc:creator>
				<category><![CDATA[SmokingSeafood]]></category>
		<category><![CDATA[Vegtables]]></category>

		<guid isPermaLink="false">https://jgater.wordpress.com/2006/06/24/new-orleans-grilled-veggies/</guid>
		<description><![CDATA[INGREDIENTS: 1/4 cup light olive oil 1 teaspoon Cajun seasoning 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1 tablespoon Worcestershire sauce 2 zucchinis, cut into 1/2-inch slices 2 large white onions, sliced into 1/2-inch wedges 2 yellow squash, cut into 1/2-inch slices DIRECTIONS: In a small bowl, mix together light olive oil, Cajun seasoning, salt, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=jgater.wordpress.com&amp;blog=278948&amp;post=17&amp;subd=jgater&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">admin</media:title>
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		<title>Spiced BBQ&#8217;d Shrimp</title>
		<link>http://jgater.wordpress.com/2006/06/24/spiced-bbqd-shrimp/</link>
		<comments>http://jgater.wordpress.com/2006/06/24/spiced-bbqd-shrimp/#comments</comments>
		<pubDate>Sat, 24 Jun 2006 14:00:48 +0000</pubDate>
		<dc:creator>jgater</dc:creator>
				<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[SmokingSeafood]]></category>

		<guid isPermaLink="false">https://jgater.wordpress.com/2006/06/24/spiced-bbqd-shrimp/</guid>
		<description><![CDATA[INGREDIENTS &#160;&#160; 2 pounds LARGE shrimp, uncooked, pull the skin/tails off &#160;&#160; 1 cup olive oil &#160;&#160; 1 lemon, juiced &#160;&#160; 2 tablespoons hot pepper sauce &#160;&#160; 3 cloves garlic, minced &#160;&#160; 1 tablespoon tomato paste (I just use ketchup) &#160;&#160; 2 teaspoons dried oregano &#160;&#160; 1 teaspoon salt &#160;&#160; 1 teaspoon ground black pepper [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=jgater.wordpress.com&amp;blog=278948&amp;post=16&amp;subd=jgater&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>BBQ Sweet Shrimp</title>
		<link>http://jgater.wordpress.com/2006/06/24/bbq-sweet-shrimp/</link>
		<comments>http://jgater.wordpress.com/2006/06/24/bbq-sweet-shrimp/#comments</comments>
		<pubDate>Sat, 24 Jun 2006 13:58:58 +0000</pubDate>
		<dc:creator>jgater</dc:creator>
				<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[SmokingSeafood]]></category>

		<guid isPermaLink="false">https://jgater.wordpress.com/2006/06/24/bbq-sweet-shrimp/</guid>
		<description><![CDATA[INGREDIENTS &#160;&#160; 2 pounds LARGE shrimp, uncooked, pull the skin/tails off &#160;&#160;&#160;1 finely chopped onion &#160;&#160; 1 cup olive oil &#160;&#160; 1 tsp sugar&#160; &#160;&#160;&#160;1 tsp cayenne peper &#160;&#160; 1/2 tsp salt &#160;&#160; 1/2 tsp oregano &#160;&#160; 1 tsp garlic powder &#160;&#160; 1/4 cup Maple Syrup &#160;&#160; Optionally a pound-o-bacon &#160; &#160; DIRECTIONS &#160;&#160; In [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=jgater.wordpress.com&amp;blog=278948&amp;post=15&amp;subd=jgater&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">admin</media:title>
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		<title>Brining</title>
		<link>http://jgater.wordpress.com/2006/06/24/brining/</link>
		<comments>http://jgater.wordpress.com/2006/06/24/brining/#comments</comments>
		<pubDate>Sat, 24 Jun 2006 13:55:15 +0000</pubDate>
		<dc:creator>jgater</dc:creator>
				<category><![CDATA[Fresh Water Fish Species]]></category>
		<category><![CDATA[SaltWater Fish Species]]></category>
		<category><![CDATA[SmokingSeafood]]></category>

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		<description><![CDATA[Prior to smoking, all salmon are brined with a cure of salt and sometimes sugar and spices. There are two common brining methods: dry brining, a mixture of salt and maybe sugar, spice and other flavorings which is applied directly onto the meat of the fish. Once the fish has been dry brined for awhile [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=jgater.wordpress.com&amp;blog=278948&amp;post=14&amp;subd=jgater&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Tuna</title>
		<link>http://jgater.wordpress.com/2006/06/24/tuna/</link>
		<comments>http://jgater.wordpress.com/2006/06/24/tuna/#comments</comments>
		<pubDate>Sat, 24 Jun 2006 13:50:46 +0000</pubDate>
		<dc:creator>jgater</dc:creator>
				<category><![CDATA[SaltWater Fish Species]]></category>
		<category><![CDATA[SmokingSeafood]]></category>

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		<description><![CDATA[Grilling Tuna The grill offers you two ways of preparing tuna. One method is to grill it over a high heat for about 4 to 5 minutes per side until it is cooked through. The other method is to grill it over a very high heat for about 1 to 2 minutes per side. The [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=jgater.wordpress.com&amp;blog=278948&amp;post=13&amp;subd=jgater&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Grilled Trout</title>
		<link>http://jgater.wordpress.com/2006/06/24/grilled-trout/</link>
		<comments>http://jgater.wordpress.com/2006/06/24/grilled-trout/#comments</comments>
		<pubDate>Sat, 24 Jun 2006 13:45:39 +0000</pubDate>
		<dc:creator>jgater</dc:creator>
				<category><![CDATA[Fresh Water Fish Species]]></category>
		<category><![CDATA[SmokingSeafood]]></category>

		<guid isPermaLink="false">https://jgater.wordpress.com/2006/06/24/grilled-trout/</guid>
		<description><![CDATA[This recipe works best with a whole fish because you will need to place all the herbs inside of it. This trout will make a delicious meal any day of the week. INGREDIENTS: 2 1 pound trout 2 tablespoons fresh parsley, minced 2 tablespoons olive oil 2 tablespoons fresh basil, minced 1 tablespoon fresh rosemary, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=jgater.wordpress.com&amp;blog=278948&amp;post=11&amp;subd=jgater&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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